麻辣炒灌肠

(2011-12-17 15:52:34)
体验素食生活,营造健康人生,麻辣炒灌肠是素食菜谱大全类别中的做法,如何才能把一道麻辣炒灌肠做得好吃又好看呢? 我们一起来看看笨鸟和土豆泥提供的精彩制作方法吧!

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    都知道老北京的炸灌肠其实是用淀粉做的,切成薄片用油炸了蘸蒜汁吃。我喜欢灌肠肉肉乎乎又有咬劲的口感,可是我既不爱吃油炸的东西,又不吃蒜,所以我改良了做法,做成麻辣炒灌肠。结果相当不错,完全是我想像中的样子,像炒凉粉一样好吃。话说我以前自己做了2次炒凉粉都不成功,这回算是一举两得了。麻辣灌肠——懒人版的炒凉粉。

  原料

  老北京灌肠、藕、香芹、干香菇、花椒、干辣椒、陴县辣酱、油、生抽

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    做法:

  1. 将灌肠上屉大火蒸20分钟,取出凉透,切成小块。

  2. 干香菇用凉水泡发,藕去皮切小片,香芹去叶洗净切成寸段

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    3. 炒锅烧热入油,油温热时放入两三根干辣椒和花椒若干,炒出香味再放入一大勺陴县辣酱,炒出红油。

  4. 依次放入香菇、藕片翻炒均匀,然后加适量开水没过菜,再放入灌肠片继续翻炒。

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    5. 汤汁收干时,放香芹,调入生抽翻炒几下即可起锅。

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    贴心提示:

  1. 灌肠的成分是用淀粉,蒸熟以后很粘,要等凉透了再切,可提前一天蒸好。

  2. 切过灌肠的刀和案板粘粘的,要马上洗,否则淀粉干了不好洗。

  3. 干炒灌肠极易沾锅,所以要先加点水。

  4. 陴县辣酱本身很咸,不用再加盐,只加点生抽提鲜调色即可。

 

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